Outstanding Baja Grill chicken burrito at Rubio’s! Rather small, but super tasty.
Outstanding ‘mix & match enchilada plate’ at Ramona Rubio’s recently! Your choice of any two of their three styles of enchilada. I ordered (and recommend) the pan-seared shrimp enchilada with verde sauce and the grilled chicken with a fire-roasted enchilada sauce. Both enchiladas are layered with a blend of melted cheeses and cilantro/onion, then wrapped in toasted corn tortillas & topped with salsa fresca and a drizzle of white sauce. Served with a side of black beans and Mexican rice, $8.49.
I was impressed with these enchiladas. I really liked how they did NOT render down into an incomprehensible mess, like many Mexican restaurant enchiladas. And they were not buried under a mountain of shredded lettuce, like many taco shop enchiladas. Their preparation method kept them tight, with great texture and mouth feel. Best part was having the two types of excellent, flavorful enchilada sauce. Despite their petite size, the enchiladas contained a decent amount of shrimp and chicken, respectively, proportional to their size. Mexican rice was tasty but not served hot. Fairly lukewarm in fact.
Living in SoCal, I’ve been eating burritos pretty much my whole life. In fact, I dearly adore them! Lately though I’ve developed a fondness for the so-called “wet burrito”. Here’s an outstanding version from Rubio’s with their Baja Grill chicken burrito. Basically you take any burrito and blanket it with a liberal amount of enchilada sauce, verde sauce, etc. Some places use a ranchero sauce or even a creamy queso type sauce. What sauce is best usually depends on what kind of burrito is under it.
Outstanding dinner recently at Rubio’s! Cilantro Lime Sea Bass Bowl for only $9.29. Grilled sea bass rice bowl topped with a cilantro-lime mojo sauce (made with lime, cilantro and garlic). No idea what this thing they call “mojo sauce” is, but it was excellent. The bowl includes citrus rice, black beans (omitted), chipotle white sauce and a small amount of romaine lettuce along with guacamole and salsa fresca. Of all the times I’ve been here, this dish has to be the best thing I’ve put in my mouth at any Rubio’s.
This was definitely a big league dish for a “fast food” restaurant. It would be a stand out at any of the finer sit-down places in town, that I can tell you. The sea bass was cooked perfectly; flaky, moist and succulent. Not at all overcooked and tough as I was expecting. The flavors going on here, from the so-called mojo sauce to the chipotle white sauce were just dynamite! I recommend a good squeeze of fresh lime over the whole thing.